Banana bread is a beloved classic, and this recipe brings out the very best in ripe bananas, creating a moist, tender loaf with plenty of flavor. The secret to keeping it extra moist is in the mashed bananas and a touch of oil, giving you a perfectly soft slice every time. Whether enjoyed warm from the oven or toasted with butter, this banana bread is a hit!
Equipment:
- Loaf pan (9×5-inch)
- Mixing bowls
- Whisk or fork
- Spatula
- Measuring cups and spoons
Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed (about 1½ cups)
- ¼ cup sour cream or Greek yogurt (for extra moisture)
- Optional: ½ cup chopped nuts, chocolate chips, or raisins
Instructions:
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Mix Wet Ingredients
In a large bowl, combine the melted butter, granulated sugar, and brown sugar, stirring until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream until fully combined. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – this will help keep the bread soft and moist. Fold in any optional mix-ins like nuts or chocolate chips. - Pour and Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool and Serve
Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Presentation Ideas:
- Dust the top with powdered sugar for a simple yet elegant look.
- Serve warm with a pat of butter or a drizzle of honey.
- For an indulgent treat, spread slices with a thin layer of cream cheese or Nutella.
Tips:
- The riper the bananas, the better! Overripe bananas give the bread its natural sweetness and moist texture.
- Don’t overmix the batter, as it can make the bread dense. Stir until the ingredients are just combined.
- If your bread starts to brown too quickly, tent it loosely with aluminum foil around the 30-minute mark.
- Banana bread keeps well! Store it wrapped in foil or plastic wrap for up to 3 days at room temperature, or freeze individual slices for a quick treat later.
This moist banana bread is easy to make and perfectly delicious with each bite. With a soft, tender crumb and a rich banana flavor, it’s a comforting treat that’s always a hit. Whether you’re serving it to family or enjoying a slice with your morning coffee, this banana bread recipe will have you coming back for more!
Moist Banana Bread Recipe
This moist banana bread recipe is loaded with rich banana flavor and a touch of vanilla. Perfectly soft and tender, it’s an easy, delicious treat for breakfast or dessert!
Equipment
- Loaf pan (9x5 inch)
- Mixing bowls
- Whisk or fork
- Spatula
- Measuring cups and spoons
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 large ripe bananas mashed (about 1½ cups)
- ¼ cup sour cream or Greek yogurt for extra moisture
- Optional: ½ cup chopped nuts chocolate chips, or raisins
Instructions
- Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix Wet Ingredients
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar, stirring until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream until fully combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – this will help keep the bread soft and moist. Fold in any optional mix-ins like nuts or chocolate chips.
- Pour and Bake
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve
- Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
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